Lydia House open in former Flabby's

Lydia House is now open in the former Flabby's location at 1101 Lydia St. Aiming to serve comfort food that appeals to a variety of neighbors in Schnitzelburg/Germantown, owner Emily Ruff has been at work on the building for a year.

Ruff, a foodservice veteran who's lived in New York City and Seattle, moved to Louisville specifically looking to open a restaurant, drawn by the food scene, low prices, and a population committed to supporting local business, she says. Since coming here two years ago she's worked at Rye, Hillbilly Tea, and El Camino. Walking to the Dainty festival last year, Ruff spotted the vacant Flabby's building. "I had no idea why it would be sitting empty," she says. "It was such a perfect building. I had no idea it was falling apart on the inside."

Her plans for a cleaning and some fresh paint grew to encompass a complete renovation of the hundred-plus-year-old building. Working with local contractor Jordan Mitchell of M3 Solutions, she brought the space up to code, keeping many touches from the old Flabby's, including the sign and the original bar.

Ruff wants to uphold the tradition of this space, long a neighborhood staple. "As soon as I moved into this community I got to know my neighbors," she says. "The only reason I can think of why one would want to open a restaurant is to provide a community hub. Especially here, embedded in such a densely populated neighborhood."

Noting the local mix of long-time residents and a younger influx, "I want everyone to feel comfortable and get what they need," Ruff says. "It's too small of a place and a neighborhood and a town to not cater to a wide range of people. I'll serve Bud Light alongside craft beer." Coffee, too, comes in two options: a "basic cuppa joe" and an "organic, high grade from Seattle," dubbed "cheap" and "good" on the menu. Fare like a meatball sub, Reuben, and ham sandwich — comfort food created with high quality and housemade ingredients on Blue Dog bread — will also appeal to a wide spectrum of diners, Ruff feels.

Lydia House will also offer kombucha (with Ruff operating a secondary business, Germantown Booch, out of the shop), soup, salads, and toast with homemade spreads. Ruff served as sous chef in NYC's Dirt Candy, a noted vegetarian restaurant, and will offer a variety of vegetarian options, including tempeh substitutions on sandwiches.

Weekend brunches will feature classics like corned beef hash and eggs Benedict along with griddled bread pudding, and a creation she calls the Hot Mess. Made of potatoes, ham, onions, cheddar, eggs and pepper gravy, "it's basically the hangover breakfast," Ruff says.

The grand opening kickoff starts at 10 a.m. Sunday, May 10, which is Mother's Day. The soft opening — with limited menu offerings — is taking place now through Friday from 7 a.m to noon. This Saturday they'll open from 6 p.m. till midnight for the Schnitzelburg Beer Walk, serving sandwiches as well as beer and cocktails on a temporary license.

Following the grand opening, regular hours — to start — are Wednesday through Friday 7 a.m. to 4 p.m. (with toast, coffee, homemade poptarts, and grab and go items only till 11; sandwiches are available beginning at 11) and weekend brunch from 10 a.m. to 4 p.m. Beer will be available once they're licensed; Ruff hopes to eventually add a liquor license as well.

More information: (502) 718-6002 or https://www.facebook.com/lydiahouse1101.

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